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HENRIK VIBSKOV AW21 'A CRISP LAYER OF MADNESS'
⏲ 1 min 97 sec ✓ 08-Feb-2021
Holiday Greetings from the Lutes Staff Faculty Mutual Aid Network
⏲ 1 min 43 sec ✓ 17-Dec-2020
Chef Demo -Fresh Fruit Clafoutis
⏲ 9 min 72 sec ✓ 23-Jun-2014
HENRIK VIBSKOV AW21 'A CRISP LAYER OF MADNESS' RUNWAY
⏲ 2 min 20 sec ✓ 08-Feb-2021
Mary’s Giant Strawberry Shortcake
⏲ 1 min 80 sec ✓ 10-May-2023
How to Make a Classic Apple Pie From Start to Finish
⏲ 3 min 66 sec ✓ 30-Sep-2020
Candy Cane Breakfast Pastry
⏲ 53 sec ✓ 06-Dec-2017
CHOUX À LA CRÈME
⏲ 60 sec ✓ 29-Mar-2022
15 Kołaczki - SWEET FRUIT FILLED PASTRIES
⏲ 8 min 93 sec ✓ 15-Mar-2022
Easy No-Bake Brown Sugar & Lemon Meringue Pie Bites in Phyllo Cups
⏲ 1 min 43 sec ✓ 07-Apr-2023
Central Oregon baker and desserts ~ Foxtail Bakeshop ~ Ceylon Blu
⏲ 41 sec ✓ 06-Jul-2014
Cinco de Mayo Cookalong With Fusion Eats
⏲ 8 min 58 sec ✓ 05-May-2020
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_chef-demo-fresh-fruit-clafoutis.jpg "Pastry Chef Aaron Russell of Restaurant Eugene demonstrates hisFresh Fruit Clafoutis recipe at the Peachtree Road Farmers Market using fresh eggs, sugar, vanilla bean,s Greek yogurt, flour, heavy cream, and fresh berries from the market. This recipe pairs great with any seasonal fruit available from the market!nnFresh market ingredients from: MANY FOLD FARMS, ATLANTA FRESH, and BURGE ORGANIC FARMnnThe Peachtree Road Farmers Market is the largest producer-only farmers market in the state. Produ")
_henrik-vibskov-aw21-39a-crisp-layer-of-madness39.webp "Video director and editor - Hörður Freyr BrynjarssonnConcept & Story - Henrik Vibskov nProduction & Set Design - Vibs StudionDirector of photography - Stroud Rohde Pearce nGaffer - Joe McCrae nBest Boy - Mads StrømmenColourist - William Kjarval LøkkennMusic by - Indriði Arnar IngølfssonnAudio Mastering - Bjarki Rúnar SigurðarsonnnnDesign Team – Henrik Vibskov, Judith Klingenfeld, Nadine Burkhardt, Jenny Helgason,nBára Sigur ardóttir, Zuzana Radicova nManagement, Logistics,")
_holiday-greetings-from-the-lutes-staff-faculty-mutual-aid-network.webp "PLU scones have been on the menu for more than 20 years. Their warm, fresh-from-the-oven appeal has made them a symbol of our unique approach to hospitality on campus. nnSpecial thanks to Erica Fickeisen and JJ Stolz from Hospitality Services and Campus Restaurants, volunteers from the Lutes Staff/Faculty Mutual Aid Network, and Sam O’Hara '16 and Silong Chhun for helping us bake and share some fantastic PLU scones during the holiday season. Nailed it!nn---------------nnPLU Scone RecipenMakes")
_chef-demo-fresh-fruit-clafoutis.webp "Pastry Chef Aaron Russell of Restaurant Eugene demonstrates hisFresh Fruit Clafoutis recipe at the Peachtree Road Farmers Market using fresh eggs, sugar, vanilla bean,s Greek yogurt, flour, heavy cream, and fresh berries from the market. This recipe pairs great with any seasonal fruit available from the market!nnFresh market ingredients from: MANY FOLD FARMS, ATLANTA FRESH, and BURGE ORGANIC FARMnnThe Peachtree Road Farmers Market is the largest producer-only farmers market in the state. Produ")
_henrik-vibskov-aw21-39a-crisp-layer-of-madness39-runway.webp "Produced and directed by Thomas Jessen nPhotography by Amdi Brøner and Thomas Jessenn1.Ad - Ina LindgreennPost Facility And Grading By Greathouse FilmnMusic by – Indriði Arnar IngølfssonnHair -Marianne jensen for Kevin murphy nMakeup – MAC COSMETICS NORDICSnnLocation - Arkitekt Vilhelm Lauritzen's Terminal From 1939nnThanks to All Models : Duncan , Frederik , Claus , Oscar , Jai, Elias, Dudu, Zelma, Kira, Kala, Alberte, TatianannDesign Team – Henrik Vibskov, Judith Klingenfeld, Nadine")
_marys-giant-strawberry-shortcake.webp "I just love strawberry season and when it comes to desserts, strawberry shortcake is my summertime favorite. My Giant Strawberry Shortcake recipe uses fresh strawberries, and I like to take it over the top by adding a splash of orange liqueur to the homemade whipped cream. Instead of making mini strawberry shortcakes, I like to make one big one––why make mini cakes when you can make a giant one for everyone to share!?nnnINGREDIENTSnnFor the Berriesn3 cups fresh strawberries, washed, hulled,")
_how-to-make-a-classic-apple-pie-from-start-to-finish.webp "This is the apple pie I make for my workshop students. There are never any leftovers. nnINGREDIENTSnFor crust: n2-1/2 C. all-purpose flourn1-1/2 tsp. sugarn1 tsp. saltn2 sticks (1 C.) chilled unsalted butter, cut into cubesn5 Tbsp. (or a little more, little less) ice waternnFor filling: n6-8 apples, peeled, cored, and sliced (6-8 slices per apple) n1/2 stick (1/4 C.) melted butter n3/4 c. granulated sugarn1/4 C. cornstarch or flourn1 Tbsp. cinnamonn1/2 tsp. nutmegn1/4 tsp. cardamom n1/4 tsp. sal")
_candy-cane-breakfast-pastry.webp "Crescent rolls are shaped like a candy cane and get stuffed with a cherry and cream cheese filling for an easy Christmas brunch treat.n Course brunchn Cook Time 15 minutesn Total Time 15 minutesn Servings 10 -12n Author Holly- 3 Yummy TummiesnIngredientsn2 packages of refrigerated crescent rollsn1 8 oz. Cream Cheese; softenedn1 eggn1/3 C. Sugarn1 Can Cherry Pie FillingnGlaze:n1/2 C. Powdered Sugarn1 1/2 Tbsp. MilknInstructionsnPreheat oven to 350 degrees.nOn a cookie sheet, arrange crescent roll")
_choux-la-crme.webp "For the craquelinn- 50 g soft buttern- 50 g light brown sugarn- 50 g T45 flourn- 1 tsp fleur de selnnFor the choux pastryn- 65 ml semi-skimmed milkn- 65 ml watern- 50 g buttern- 1 p saltn- 85 g flour T55n- 2 eggsnnFor the Craquelin:nnKnead all the ingredients together well until you have a smooth dough. Roll out as thinly as possible (1-2mm) between two layers of cling film or baking paper. Place in the freezer for at least 30 minutes.nnFor the Choux pastry:nn1. Sift the flour. In a pot bring wa")
_15-koaczki-sweet-fruit-filled-pastries.webp "“Kołaczki - SWEET FRUIT FILLED PASTRIES”nEastern European NationalitiesnKolache, kolacke, kolace, kolachy kolatchki, nkalatchki, kolaczki, kolaczky, and kolacky. nMaria Ejzak Zarod- Ethnic Baker & Reenactment HistoriannnDough Ingredients:n1 cup (2 sticks) butter (room temp.)n8 oz (1 small block) cream cheese (room temp.)n1/4 tsp vanilla extract - 1/2 tsp saltn2 1/4 cups all purpose flournConfectioner’s sugar (for rolling dough & dusting)n n1) Cream together butter, cream che")
_easy-no-bake-brown-sugar-amp-lemon-meringue-pie-bites-in-phyllo-cups.webp "My recipe for Lemon Meringue Bites with Phyllo Cups is the ultimate springtime dessert to share with loved ones. They are tasty, adorable, and elegant. Even better, these little bites of heaven only take 15 minutes to make from start to finish! If you’ve never tried lemon curd before, believe me when I say you’re in for a treat. I’ve been in love with it ever since I first tasted it in Ireland. It’s also surprisingly easy to make at home with only four simple ingredients!nnnINGREDIENTSnn")
_central-oregon-baker-and-desserts-foxtail-bakeshop-ceylon-blu.webp "Ceylon Blu Wedding and Event Studio presents Foxtail Bakeshop. - http://www.ceylonblu.com/bakers/foxtail-bakeshop/nnFoxtail Bakeshop, LLC is a local custom cake studio in Bend, Oregon specializing in creating Wedding Cakes and Desserts with an artistic unique flair.We are inspired to incorporate the beauty that Central Oregon has to offer with all our products.This is why we strive to bring our customers the best quality ingredients from local purveyor's and organic produce whenever possible")
_cinco-de-mayo-cookalong-with-fusion-eats.webp "Want to cook along with us on Cinco de Mayo? Here’s a full recipes & equipment list to get you started. Follow along with Julia, owner of Fusion Taco & Fusion Eats!nnMargaritas nnAny household blendernMargarita glassesnLimenSaltnStrawsnnRecipe (per margarita)nn2 oz 100% agave tequilan1 oz orange liqueur n2oz lime juicen1 oz simple syrup (sugar and water mixture – ratio 1 to 1)nnFreeze tequila, orange liqueur, and simple syrup overnight in the freezer. Refrigerate lime juice for a m")
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